The seasoning on these potatoes makes them absolutely delicious. Turn them cut-side-down on the roasting sheet for even browning.

Makes 8 servings

24 small red potatoes

2 teaspoons salt

1/3 cup olive oil

2 teaspoons chopped fresh thyme

½ teaspoon sweet paprika

Put the potatoes in a large pot with enough water to cover and 1 teaspoon of the salt. Bring to a boil. Cover with a tight-fitting lid and remove from the heat. Let stand in the water until the potatoes can be pierced easily with a sharp, pointed knife, about 1 hour. Drain.

Preheat the oven to 375 degrees.

Combine the remaining 1 teaspoon salt, the olive oil, thyme and paprika and stir to blend.

Cut the potatoes in half and spread on a non-stick baking sheet. Drizzle with the olive oil mixture and toss to coat evenly. Bake until slightly crispy, about 30 to 45 minutes.